Have a bunch of overripe bananas?
Excellent, now you have an excuse to make a batch of these delectable cookies!
The shelled sunflower seeds are my favorite part of the cookie, giving them some crunch, but I imagine you could substitute chopped walnuts for the seeds if you don’t have them on hand. You can also try chopped dried fruit as a substitute for the chocolate chips.
These cookies are very light and remind me of banana bread or a scone. Serve them as a treat or be daring and eat them for breakfast with a mug of hot tea. Enjoy!
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 very ripe medium bananas, peeled and mashed
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup shelled sunflower seeds
- ½ cup chocolate chips
- In a bowl, stir together the flour and baking soda. Set aside.
- In an electric mixing bowl, combine the bananas, butter and sugar. Slowly stir in the flour mixture.
- Finally, add sunflower seeds and chocolate chips.
- Refrigerate dough for 45 minutes.
- Preheat oven to 350F.
- Line a baking sheet with parchment paper. Drop cookie dough by the tablespoon about 2 inches apart.
- Bake for 12-15 minutes until lightly golden. Cool on baking rack.